Wild boar butterfly noodle pan

Ingredients for 2 servings:

• 120 g pasta (farfalle)
• 1 medium-sized red onion(s), diced
• 1 tsp rosemary, finely chopped
• 1 tbsp rapeseed oil
• 400 g vegetables (carrots, green beans, peas, kohlrabi)
• 50 ml vegetable stock
• Salt
• pepper
• 140 g ham (wild boar or beef ham)
• 1 tbsp parsley, finely chopped
• e.g. Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta al dente according to the package instructions, drain, and keep warm. Brown the diced onion in a pan with hot oil. Scatter the rosemary over the pasta, add the finely chopped vegetables one at a time, and sauté. Pour in the vegetable stock and sauté until the vegetables are cooked but still firm to the bite. After 6 to 8 minutes, season with salt and pepper, stir in the farfalle pasta, and sauté for another 2 to 3 minutes. Now fold in the ham, cut into thin strips, and heat through. Finally, sprinkle with the parsley. Arrange the dish on warmed plates and serve immediately. If you like, sprinkle with Parmesan cheese.